Grilled Rib-Eye with L’Epicurien Raspberry Sauce

Ingredients: 1 bottle red Zinfandel 2 c raspberries 1 c ketchup 3/4 c L’Epicurien Raspberry Seedless Jam 3 T balsamic vinegar 1 tsp La Dalia Sweet Paprika 1/2 tsp ground cinnamon salt & freshly ground pepper 4 rib-eye steaks Directions: In a medium pot over medium-high heat, bring wine to a boil. Lower heat and … More Grilled Rib-Eye with L’Epicurien Raspberry Sauce

Grilled Chicken with Fallot, La Favorita & L’Ami Provencal

Ingredients: 1/4 c La Favorita Balsamic Vinegar juice of 1 lemon 2 T olive oil 2 T Edmond Fallot Traditional Dijon Mustard 2 T brown sugar, packed 1 T Worcestershire Sauce 2 cloves garlic, minced 2 tsp L’Ami Provencal Herbs de Provence kosher salt and freshly ground pepper, to taste 4 boneless, skinless chicken breasts … More Grilled Chicken with Fallot, La Favorita & L’Ami Provencal

Bucatini with Gonidec Sardines, Dill, and Fried Mustapha Capers

Ingredients: 1 pound bucatini 1/3 c olive oil 1/4 c Mustapha’s Mediteranean Capers Surfines, drained and patted dry 2 c coarse bread crumbs (from a baguette) 1/2 c chopped dill 2 cans Gonidec Sardines in Extra Virgin Olive Oil 4 garlic cloves Directions: Cook bucatini in a pasta pot of well-salted boiling water until al … More Bucatini with Gonidec Sardines, Dill, and Fried Mustapha Capers

Chicken with Double Mushroom Mustard Cream Sauce with Sur les Quais Mustard

Ingredients: 1 T butter 1 T olive oil  2 skinless, boneless chicken breasts, butterflied or pounded thin salt & pepper flour, for dusting 1 c chopped shallots 2 c sliced mushrooms 1/2 c dry white wine 1 c low sodium chicken stock 1/4 c heavy cream 1 T Sur les Quais Mustard with Porcini Mushrooms … More Chicken with Double Mushroom Mustard Cream Sauce with Sur les Quais Mustard